Microbial diversity and ecology of bottled water

• Type: Chapter or Part of a Book
• Date: 2017

Authors

Célia M. Manaia (Author) Other; Olga C. Nunes (Author) FEUP

Book

Title: Quantitative Mircrobiology in Food Processing

Pages: 560-580, Ch.29

ISBN: 9781118823071

Publisher: John Wiley & Sons

Indexing

ISI Web of Science

Associated Projects

LEPAE/CEFT - RL2 - (Bio) Chemical Engineering: Multi-Scale Approaches for Sustainable Environment and Health

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Other information

DOI: 10.1002/9781118823071.ch29

Abstract (EN): "Bottled water" refers to natural or treated water that reaches the consumer as a packaged product, normally a glass or plastic container. Mineral or spring waters that do not suffer any treatment capable of altering their natural microbiota are appreciated by consumers and constitute interesting microbial habitats. These types of water have a rich and diversified microbiota, which despite the variations that may occur due to bottling and storage has origin in the aquifer. These natural microbiomes comprise mainly Alpha- and Betaproteobacteria, although members of more than 10 phyla may be present in aquifers. Microbiological safety is a key issue in bottled water, which production must comply with control measures applied at specific critical points. In the next years, a new perspective of what can be considered microbiological quality and safety may emerge thanks to technical advances and a renewed vision of potential harmful effects of some microorganisms. © 2017 John Wiley & Sons, Ltd. All rights reserved.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 21